Recipe
Almond-orange Sponge With Chocolate Ganache Icing Recipe
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Vindee / All my dishes 2 years, 3 months ago
This is a much loved combination of almonds, orange and chocolate. The flavours get enhanced while the cake is chilled, and this recipe is a sure winner. I have made this a number of times, and have always received compliments.
Prep:120m Cook:35m Servings:10
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 Vindee |
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Ingredients
- Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.
- Greased lined 7-8"tin; A springform cake tin is always better.
- Eggs - 5 (250gms)
- Almonds - 100gms (grind in dry grinder with skin; be careful it doesnt get pasty)
- Flour - 2 tbs ( almonds + flour= half the weight of the eggs i.e. 125gms )
- Baking powder - 1tsp
- Salt - 1 pinch
- Powdered sugar - 100gms ( less than half the weight of the eggs)
- Vanilla Essence - 1 tsp
- Orange Extract - 1 tsp
- Orange Rind - 1 tsp
Directions
- Method:
- - Sift the flour + baking powder + salt + ground almonds 3 times.
- - Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins)
- - Add vanilla essence + orange extract + orange rind and beat for 1 min. (Can add some orange food colour to the batter for contrast)
- - Gently fold in the sifted flour; mix lightly so that air doesnt escape.
- - Turn gently into tin and bake for 30-35mins till done.
- - Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 layers.
- Ganache:
- -Put 200ml whipping cream ( 20-30 % fat content) in pan with 150 gms dark choc. Heat over low heat, stirring constantly, till chocolate melts. Remove from heat and stir vigorously with hand with 1 tsp vanilla ess to make smooth and remove any lumps.
- - Add sugar if required. Leave to cool.
- Filling :
- Whip 200ml whipping cream (35%fat) with 2 tbs pwdrd sugar +1/2 tsp orange extract until thick and holds peaks.
- And finally........(phew)
- Sandwich the cake with cream. Put ganache icing over top and sides. Fill some ganache in piping bag and pipe rossettes etc. Finish with chocolate flakes, scrolls, leaves etc. Chill well before serving. It enhances the flavours through the cake.
- Note : Since the sponge is based on the weight of the eggs, you can vary the cake size by increasing or decreasing eggs, and scaling all other ingredients accordingly. The basic sponge can be made a day or 2 in advance and refrigerated until use. Saves a tonne of time! The decorations can also be made in advance ( leaves, scrolls, shavings etc).
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zena824 2 years, 2 months ago said:
Awesome....
bear 2 years, 2 months ago said:
This one is going on sale in the restaurant!!, I dont think it will hang around for long!!, it sounds delicious and with the orange concentrate I have it will be mind blowing, the biggest "Jaffa Cake" you ever saw, yuk yuk.
I hope you dont mind but here is the ganache recipie for those who dont have it.
1/4 pt double cream-bring to boil,
1lb 64/70%cocoa solid dark chocolate-melted,
combine the two + 1 shot dark rum or brandy
beat until cool/thick.
redhawk 2 years, 2 months ago said:
OMG...it starts out sounding devine...and with Bear's suggestion on the ganache....gulp..drool...and then a cup of fresh ground Mayorga Organic Mexican Coffee...I want THIS in heaven please! (preview on earth!) http://www.mayorgacoffee.com/
cakelady 2 years, 1 month ago said:
Mmmmmmmm! Orange, chocolate, almonds? What more could you want? Sounds awesome! Love the chocolate leaves on your cake. Do you use real leaves and put the chocolate on and peel it off or do you mold them by hand? Just curious. I have worked with fondant before, but never molded chocolate before. It looks pretty!
ahmed1 2 years ago said:
How did I miss this one?? i love Almonds and orange together..
ivy 1 year, 10 months ago said:
I love the combination of orange and chocolate. Looks great.
chriesi 1 year, 5 months ago said:
Beautiful combination!
shepherdrescue 1 year, 5 months ago said:
What an amazing cake!!! Yummers!